This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.
Soup is a regular dinner in our house during the colder months. They are easy to make veggie-loaded, often quick to throw together, and are easy to make flavorful and hearty in one pot.
This Creamy Mushroom Vegetable Rice Soup is the latest soupy love in our house. Wonderfully flavorful and easy to make, it is hearty enough to serve this as a main course with green salad or some bread on the side. Made creamy and dairy-free with a secret ingredient: blended white beans!
It is naturally vegetarian, vegan, and veggie-loaded…but you can adapt it to fit your needs and preferences!
Recipe testing and creation done in collaboration with Heather Staller.
How to make this soup creamy without dairy
Blended white beans! Who knew, right?
But blending white beans (and you can use any kind of white bean you have on hand , like cannellini, navy, great northern beans) with a little but of water or broth gives this soup a lovely creamy flavor without dairy.
Many creamy dairy-free soups use coconut milk, however that can drastically change the flavor of a dish. The blended white beans add a richness to the soup + plant protein without changing the flavor.
If you can’t do beans, you can totally opt to to omit them from this mushroom vegetable rice soup. See the suggested adaptations section below for ideas on how to make this soup work for you.
Why this vegetable rice soup is so good
- Made in one pot! Plus your blender. No more mountain of dishes to wade through at the end of the day
- Packed with flavor.
- Veggie-loaded. Carrots. Celery. Onions. Mushrooms. Spinach. The vegetables not only added flavor to this soup, but tons of nutrients.
- It is gluten-free, dairy-free, vegetarian and vegan. You can also easily make it Paleo by using coconut milk instead of the blended beans.
Use brown rice instead of white. To use brown rice in this vegetable soup, cook the rice in the soup for a total of 40 to 45 minutes. Taste a few grains before proceeding with the remainder of the recipe.
Omit the beans. If you want to get a creamy texture without the beans, you can stir in 2 cups of milk or a non-dairy milk. Higher fat content milk such as whole milk or half-and-half will result in a creamier texture. Using a canned coconut milk can add a lot of creaminess but it will change the taste of the soup.
Don’t need the soup to be vegetarian? Use chicken broth instead of vegetable broth.
Grated parmesan sprinkled on top of the soup is a great addition if you don’t need the soup to be diary-free.
Use whatever white bean you have handy. Such as cannellini, navy, or great northern beans.
Want to be sure any any spinach leftover after making this Creamy Mushroom Vegetable Rice soup doesn’t go to waste? Check out my tips & tricks for keeping spinach fresh all week!
Other vegetable packed soup recipes you will love
- Chicken & Veggie Pot Pie Soup
- Easy Kale and White Bean Soup
- Veggie-Loaded Instant Pot Tomato Soup
- Veggie-Loaded Lasagna Soup (vegetarian)
- Slow Cooker Creamy Vegetable Chicken Stew
- Creamy Cauliflower Vegetarian Potato Soup
- Mexican Slow Cooker Chicken Stew
Loving this vegetarian mushroom vegetable rice soup and hungry for more?
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Creamy Mushroom Vegetable Rice Soup
- 2 tablespoons olive oil
- 1 cup chopped sweet onion about 1/2 of a large or 1 small onion
- 2 cups diced carrots about 2 medium carrots
- 1/2 cup diced celery about 1 stalk
- 3-4 cloves garlic minced
- 1/2 tablespoon dried Italian herb seasoning
- 1 pound cremini or button mushrooms ends trimmed and sliced
- 1 teaspoon sea salt plus more to taste
- 1/2 cup white rice
- 4 cups low-sodium vegetable broth
- 15 ounces canned white beans drained and rinsed. You can use any white bean, such as cannellini, navy, great northern beans
- 1-2 cups water
- 2 cups loosely packed baby spinach roughly chopped
- 1-2 tablespoons lemon juice
- black pepper to taste
- Add oil to a large Dutch oven or soup pot over medium-high heat. Once oil is hot, add onion, carrots, and celery. Cook until onion starts to get golden brown, about 2 minutes. Add garlic and Italian seasoning. Cook for 1 more minute.
- Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has cooked off. About 5 minutes.
- Season with 1 teaspoon of salt then stir in rice and vegetable broth. Scrape the bottom of the pot to release and brown bits stuck to the bottom.
- Cover pot and bring to a simmer. Lower heat to maintain simmer. Cook until rice is soft, about 15 minutes.
- Meanwhile, add beans and 1 cup of water to a blender. Blend until smooth.
- Once rice is cooked, remove lid and stir in bean puree.
- Stir in spinach and cook until wilted. Add lemon juice and additional salt and pepper to taste.
- Enjoy warm. Allow leftovers to cool completely before storing in fridge for up to 3 days.Note: As the soup sit, the rice will absorb more liquid so stir in the additional cup of water (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
This was a huge hit! Family literally licked their bowls clean!
Always a win!
SO SO SO SO SO gooooooood!! The flavors in this soup are on point! I made sure to follow your note about adding more water once the rice is cooked (I added more broth) and then the next day I added a bit more as well (made this to eat the next night so I had time to add more liquid). With the addition of the liquid I also added more seasoning, sticking to the ones in the recipe, and it was phenomenal!
Bonus – this was great for using with pre cut veggies I had on hand, and I could see pulling from my freezer stash for it too.
I am so glad you enjoyed this! Glad the info about how to enjoy the next day was helpful!
We loved this recipe! I followed it exactly as is but I used farro because I wanted a chewier grain.
My 6 and 2 year old loved it too!
I am so glad!
Excellent recipe! The pureed white beans are brilliant- adds a lot of richness. After adding the mushrooms to the pan to sauté, it looked dry (no “”liquid really; forgot onion so used frozen and maybe that was why), so I added a little more olive oil to bottom and maybe 2 oz water, and that did the trick. I added a splash of white wine to my second serving (tend to like wines in soups) but I could go either way; delicious as is. Definitely on the list of top couple favorite soups to make. Thanks for posting it! 🙂
Oh love the idea of adding wine to it! I need to try that in my next batch!
OHHH my goodness this soup is SO DELICIOUS!!! I love it!!! I can’t wait for my son and husband to try it! Thank you!
I’m so glad you enjoyed it, Denise!
Can soup be frozen?
I find that soup with rice or pasta added in doesn’t freeze great. It gets too mushy with the liquid when defrosting. But you could cook rice separate, freeze that (it does freeze well on its own) and then freeze the soup on its own….and combine once defrosted.
This is very delicious. Will definitely make it again. The only change I made was cauliflower rice instead of grain rice due to dietary restrictions. Thank you for this lovely recipe.
What a wonderful swap, Fatima! I’ms so glad you enjoyed it as much as we do!
This soup is delicious!!! The lemon adds a nice touch!!!! This is a great soup to make for a friend when they are sick.
So glad you enjoyed it so much!
Really enjoyed this soup! Added freshly grated parm on top for extra flavor.
Oh love that addition, Dani! I bet it just really made a good thing even better. Thanks for taking the time to share!